Citrus risotto with prawns

A fragrant, elegant risotto with fresh citrus. I enhanced it with prawns, but it is lovely without, and decorated with borage flowers.
INGREDIENTS FOR 4
STOCK
2 LITRES WATER
1 ORANGE, zest for stock and flesh for risotto
1 LEMON, zest for stock and flesh for risotto
1 LIME, zest for stock and flesh for risotto
1 CARROT
4/5 BLACK PEPPERCORNS
1 SHALLOT
1 TABLESPOON COARSE SALT
RISOTTO
320 G CARNAROLI RICE
ORANGE, LEMON AND LIME FLESH
1 SHALLOT
GARDA EXTRA VIRGIN OLIVE OIL
4 TABLESPOONS PARMIGIANO
1/2 GLASS DRY WHITE WINE
20 G BUTTER
THYME
PEPPER
SALT

GARNISH
12 PRAWN TAILS
BORAGE FLOWERS
THYME
LEMON ZEST
I peel citrus zest without bitter white pith.I put zest, shallot, chopped carrot, a tablespoon salt and peppercorns in a pan.I add water, boil and simmer about half an hour.I remove citrus membranes and seeds and dice segments.I make risotto.I sauté chopped shallot in oil.I toast rice and, when hot to touch, add white wine.Once evaporated, I gradually add stock.I cook for 13/15 minutes. Meanwhile, I quickly fry prawns in a knob of butter with salt and pepper.I remove cooked rice from heat and add citrus flesh and butter.Parmigiano, ground pepper and salt, then mix well.I place 3 prawns in the centre, add thyme leaves, lemon zest and pepper and decorate with borage flowers.